Found 17 recipes for: cym-100
This yogurt recipe uses a purchased culture to produce a delicious yogurt. Remember yogurt cultures differ depending on variety, so the end results
in taste and consistency can also vary.
Use this recipe when fermenting with a store-bought yogurt or a
homemade yogurt from a reusable-culture batch.
If you are sensitive to cow’s milk, goat’s milk can be a great alternative.
With this recipe you can still enjoy yogurt even if you do not eat dairy
or are on a vegan diet.
A simple and delicious flavor made with ingredients
you probably have on hand.
A great way to use fresh blueberries. The sweet fruit and tangy
yogurt pair well together.
Nutty and sweet, this yogurt is also delicious as a frozen yogurt or a popsicle.
The ripeness of the mango and your personal preference will determine how much sugar is needed. Taste your fruit prior to adding it to the blender and use the amount of sugar listed below as a starting point.
Adapted from one of our favorite New York Times recipes, this accompanied by homemade yogurt is a great way to start the day.
This aromatic dish highlights yogurt’s versatility as a marinade.
This dip makes a great addition to any crudités platter. Feel free to swap the herbs for whatever you have on hand.
This classic Indian condiment is incredibly versatile; use as a dip for flatbreads, a cooling agent alongside spicy dishes, or as a sauce for kebabs.
The Greek cousin of raita, this sauce benefits from time in the refrigerator
so the flavors can develop. For a thicker consistency, drain the yogurt
in the refrigerator overnight.
The combination of sweet and savory is what makes this
tangy dessert a real standout.